Ingredients

The following ingredients have 4 Servings
  • 30 ounces (1 bag) frozen shredded hash browns (thawed)
  • 1 medium green bell pepper (diced)
  • 1 medium red bell pepper (diced)
  • ½ cup diced onion
  • 2 cups cubed rotisserie chicken
  • 8 ounces cheddar cheese (shredded)
  • 16 ounces sour cream
  • 10 ¾ ounces condensed cream of chicken soup
  • 1 envelope (1 ounce) ranch dressing mix
  • ¼ teaspoon black pepper
  • 30 Ritz crackers (crushed (1 sleeve or 2 fresh stacks))
  • 1 tablespoon unsalted butter (melted)

Instruction

  • Preheat oven to 375 degrees. 
  • To a large mixing bowl, add hash browns, bell peppers, onion, and chicken. Toss to combine. Add in shredded cheese and toss to combine.
  • In a small bowl, combine the sour cream, condensed soup, ranch dressing mix, and pepper. Stir to combine.
  • Pour this mixture over the potato mixture and fold until everything is well incorporated.
  • Pour potato mixture into an ungreased 9x13x2 inch baking dish.  Bake for 45 minutes.
  • In a small bowl, combine the crushed crackers with the melted butter. Toss to combine.
  • Spread the crackers over the top of the casserole and bake for another 15 minutes until golden brown and bubbly around the edges.
  • Serve with a green salad for a complete meal.